Food Research and Development Scientist Internship

The Food Scientist Internship will begin in January and end in May 2020.

What You’ll Do & Learn The Food Research & Development Scientist Intern will assist with the development of new bakery and confectionery products for the Mail Order and Wholesale divisions using strong food science methodology and personal creativity. You’ll utilize appropriate software to manage and document work. You’ll also be responsible for: • Develops and prepares confectionery and baked samples • Investigates problems pertaining to running new or difficult products in the plant • Works with Merchandising/other scientists to brainstorm new ideas for bakery and confectionery items• Utilize lab equipment to collect data on formulations created in the lab• Special projects as assigned

Qualifications

We’re seeking a student pursuing a Bachelor’s degree in Food Science, Bakery Science, Engineering, or related major, in at least Junior or Senior standing, (recent graduates may be considered) with a cumulative GPA of 2.80 or higher. To be considered, applicants must also possess the following skills:• Excellent organizational and multi-tasking skills • Solid oral and written communication skills including the ability to effectively communicate at different levels and to different personality types• Demonstrated analytical and problem-solving skills • Experience in MS Word and Excel